Olive Garden Penne Pasta W/ Tomatoes and Ricotta

Recipe by FoodieFoodie
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CUT a shallow “X” on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
  • Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
  • BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
  • Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
  • ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
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